Banana blossom Stir Fry.

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Have you ever tried cooking a banana flower or a banana blossom? Purple in colour, heart – shaped, it is commonly seen in Indian groceries where it is considered as a vegetable. It’s a very good source of fibre and many medicinal values.

Do you prepare the banana flower? Is it used in your culture? Please do share.

Banana flower is the purplish-red flowers growing at the end of the long banana stem. The mature flower often has hard husks on the outside. When the husks have been peeled away, the leaves in the middle can be used to cook. It is also used to make salad in some countries as well. If you are about to buy some for cooking, you should make sure to choose the fresh ones which are tight and undamaged. The outer husks should be closely overlapped each other for freshness purposes. Some people having experience of cooking banana flowers usually recommend that you should wear gloves beforehand. This is because the leaking banana flower liquid can leave some stains on your skin or on your clothes. You can also rub some cooking oil on your hand which makes the liquid easier to be washed.

With few of our fellow bloggers we have created a food group in Facebook where we met few amazing food bloggers and food photographers outside word press. We would get to learn more from them. If you are interested please join with us in Foodie art files

After chopping leave it in water for 10 minutes, then drain and cook. The bitterness will be reduced / gone. In village people use only certain kind of banana flower.(cherupazham flower). The big bananaflower ( nentrakka in malayalam) is bitter.

Hi Annika, it taste some thing different. I love the taste of bitter gourd. This is the cousin of bitter gourd. If you want to try make sure you remove all the purple petals and wear a glove. It could stain the hands and clothes. Explore new ingredients😊

Never tasted nor ever tried making the banana flower recipe, but have always wondered how to cook it. I do see the flower here in some stores selling vegetables from Kerala, maybe if ever I wish to cook this I now have your recipe to follow 🙂 . Do we eat this with roti/parathas or with rice along with some tangy Sambhar or dal?

I made an attempt at using banana flower once. I used only the recommended parts and discarded the rest but it was still intolerably bitter. I must have misunderstood the instructions and done something wrong. It was rather labor intensive too. If I try it again it will be with who knows what they are doing making the preparation!

Hi Greg, the purple outer layers of the flowers should be completely removed. That part is very bitter in taste. Some soak this in turmeric to remove the bitter taste of it. Though it’s not bitter as bitter gourd😋.

Hi Osyth, there is a great thrill in tasting foods which you have never tried before. I love exploring new foods. You will love this. I remember one time I carried this in my suit case on a holiday back from Kerala😅😂

This is beautifully presented, Sumith, as always. I have never heard of eating banana leaves before and have never seen them in local stores in South Africa. Great to learn about a new and interesting food.

Thanks for the invitation will certainly make plans.you too must visit our state .Shimla and its surroundings are beautiful .Now look your food has got me to Kerala. Honestly food is my weakness and I love your recipes ,very different to our flavors.Lots of warm wishes and blessings.🙂🙂

Contrary to my writings your dishes always come out so delicious, each of the dishes cajoles the senses to visit you blog and drool. 😀 I am sure lot of bloggers will agree, cooking is an art that requires passion, skill, and sense of Art for new presentation designs. All kudos to the exemplary cooking that you do and share with us (for now virtually). 🙂